Recent Advances in Food Protein and Alternative Protein: Properties, Benefits, and Applications

Dear Colleagues,

Physicochemical modifications of food proteins can occur during the whole processing chain, from primary production to intestinal digestion. Recently, accumulated evidence suggests that protein modification in food systems could have a significant impact on food quality and human health. Protein modification can be initiated by different mechanisms, which may induce different changes in the physicochemical properties of proteins and, hence, the different outcomes in functionality. Most food is a complex matrix. Due to the complex interactions between proteins and this food matrix, the relationship between protein modification and protein functionality can be quite different compared to those derived from model systems. In recent years, alternative protein sources, such as plant-based protein, insect protein, microbial protein, etc., have gained increased popularity in human foods. These novel protein sources require further research to understand the chemistry of protein modification and its consequences on protein functionality and food quality. Original research and review articles regarding the abovementioned aspects are welcome.

Prof. Dr. Yulong Bao
Guest Editor

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